Slow-Roasted Beet Wedges

Slow-Roasted Beet Wedges
Photo by Scott Phillips


  • 1 lb. small or medium red or yellow beets, scrubbed but not peeled
  • 5 small sprigs fresh thyme or rosemary
  • ½ tsp. kosher salt
  • 1 Tbs. plus 1 tsp. extra-virgin olive oil

Heat the oven to 400°F. Measure two 2-foot lengths of aluminum foil and crisscross them on a small rimmed baking sheet. Slice the tops and bottoms off the beets. Cut the beets into wedges from top to bottom (small beets may only need to be quartered; cut larger beets in half horizontally first, t...

View full recipe at Fine Cooking


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